The Experts below are selected from a list of 17772 Experts worldwide ranked by ideXlab platform
N N Misra - One of the best experts on this subject based on the ideXlab platform.
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Cold Plasma for Food Safety
Cold Plasma in Food and Agriculture, 2020Co-Authors: Dana Ziuzina, N N MisraAbstract:Abstract With the increasing risk of foodborne pathogen outbreaks, the industry, government, and regulatory bodies are constantly experiencing intense pressure to provide safe foods to consumers. Cold Plasma technology is a novel nonthermal technology, which has demonstrated unprecedented potential for effective decontamination of fruits, vegetables, juices, seeds, nuts, poultry and meat, and their products. This chapter focuses on the inactivation of bacteria, bacterial spores, fungi, and biofilms in plant- as well as animal-based food systems. It reviews the roles of Plasma variables, as well as intrinsic factors related to the microorganisms and food, in deciding the decontamination efficacy of Cold Plasma.
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Cold Plasma for sustainable food production and processing
Green Food Processing Techniques, 2020Co-Authors: N N Misra, M.s. RoopeshAbstract:Abstract Cold Plasma is the energized state of a gas at ambient temperature and atmospheric pressure. Use of Cold Plasma at atmospheric pressure and low temperature helps to develop its sustainable applications in food production and processing. Cold Plasma is finding niche applications in agriculture and food sector including seed germination enhancement, plant growth enhancement, water treatment, soil decontamination, decontamination of food and biomaterials, decontamination of processing equipment, inactivation of enzymes, food property modification, and food packaging property modification. This chapter discusses the fundamentals of Cold Plasma, its action on bacterial cells, applications in food production, fresh produce industry, and water treatment. A discussion of the sustainability aspects and energy requirements of the technology is also provided.
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In-package Cold Plasma technologies
Journal of Food Engineering, 2019Co-Authors: N N Misra, Ximena Yepez, Lei Xu, Kevin M. KeenerAbstract:Abstract Cold Plasma is an ideal antimicrobial agent with a gamut of reactive chemical species, that could be obtained from electrical discharges in atmospheric gases. The reactive species are effective against a range of microorganisms, including bacteria, fungi, spores and viruses, as well as pesticides and mycotoxins. Generation of Cold Plasma inside sealed packages allows to localise and extend the action time of reactive species on microorganisms, while preventing any post-process contamination. In this review, we present an examination of the design aspects of the in-package Plasma systems, the packaging requirements, and discuss their efficacy with respect to microbiological and chemical safety of foods.
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applications of Cold Plasma technology for microbiological safety in meat industry
Trends in Food Science and Technology, 2017Co-Authors: N N Misra, Cheorun JoAbstract:Abstract Background Elimination of microbiological contamination of meat and meat products is of paramount importance for consumer food safety. Cold Plasma is a rapid, effective nonthermal technology for food applications which possesses several of the typical traits desired by the industry from a decontamination intervention to ensure food safety. The rapid microbiological inactivation achieved with Cold Plasma has led to an explosion of interest in this subject. Scope and approach This review provides a critical summary of the studies pertinent to decontamination of meat and meat products using Cold Plasma technology along with a summary of the mechanisms involved. In addition, the review also discusses the effects of Cold Plasma on quality of meat and meat products, highlights some emerging applications of Plasma technology in the meat sector, and lays directions for future research. Key findings and conclusions Majority of the studies have demonstrated the successful application of Cold Plasma for decontamination of meat and meat products. With rapid on-going developments in Plasma science, Plasma technologies could be used to replace conventional decontamination technologies in meat industry in the near future.
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Quality of Cold Plasma Treated Plant Foods
Cold Plasma in Food and Agriculture, 2016Co-Authors: N N MisraAbstract:Abstract A considerable volume of research has reported the successful inactivation of human pathogens in plant foods using Cold Plasma technology. When considering novel decontamination technologies, it is important that the effects of such treatments on the physicochemical quality of plant foods are carefully evaluated. This chapter critically analyzes the effects of Cold Plasma on the physical and chemical quality of plant foods, and where available, provides mechanistic insights. The quality parameters discussed include: color, firmness, microstructure, pH, respiration rate, enzymes, starch, pigments, ascorbic acid, volatile constituents, and organoleptic aspects.
Kevin M. Keener - One of the best experts on this subject based on the ideXlab platform.
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In-package Cold Plasma technologies
Journal of Food Engineering, 2019Co-Authors: N N Misra, Ximena Yepez, Lei Xu, Kevin M. KeenerAbstract:Abstract Cold Plasma is an ideal antimicrobial agent with a gamut of reactive chemical species, that could be obtained from electrical discharges in atmospheric gases. The reactive species are effective against a range of microorganisms, including bacteria, fungi, spores and viruses, as well as pesticides and mycotoxins. Generation of Cold Plasma inside sealed packages allows to localise and extend the action time of reactive species on microorganisms, while preventing any post-process contamination. In this review, we present an examination of the design aspects of the in-package Plasma systems, the packaging requirements, and discuss their efficacy with respect to microbiological and chemical safety of foods.
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the potential of Cold Plasma for safe and sustainable food production
Trends in Biotechnology, 2018Co-Authors: Paula Bourke, Dana Ziuzina, Daniela Boehm, P J Cullen, Kevin M. KeenerAbstract:Cold Plasma science and technology is increasingly investigated for translation to a plethora of issues in the agriculture and food sectors. The diversity of the mechanisms of action of Cold Plasma, and the flexibility as a standalone technology or one that can integrate with other technologies, provide a rich resource for driving innovative solutions. The emerging understanding of the longer-term role of Cold Plasma reactive species and follow-on effects across a range of systems will suggest how Cold Plasma may be optimally applied to biological systems in the agricultural and food sectors. Here we present the current status, emerging issues, regulatory context, and opportunities of Cold Plasma with respect to the broad stages of primary and secondary food production.
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Cold Plasma Processing of Fruit Juices
Fruit Juices, 2017Co-Authors: Shashi Kumar Pankaj, Kevin M. KeenerAbstract:Abstract Cold Plasma is a novel technology that has shown potential for food decontamination, shelf life extension, and processing of heat-sensitive food products. The application of Cold Plasma in fruit juice processing is an innovative approach for safety and quality retention of fruit juices with potential commercial prospects. Cold Plasma has proven its efficacy in inactivating various pathogenic and spoilage organisms found in fruit juices. The simple design, low cost, easy scale-up, flexible configuration and environment-friendly nature of Cold Plasma offers unique advantages over traditional processing technologies. However, Cold Plasma food processing is still in its nascent form, and needs further research to assess its application on a wide range of fruit juices and optimization of process variables.
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Cold Plasma: background, applications and current trends
Current opinion in food science, 2017Co-Authors: Shashi Kumar Pankaj, Kevin M. KeenerAbstract:Cold Plasma technology offers several potential applications in the food and biomedical industries. This work aims at highlighting the potential applications of Cold Plasma in food industry highlighting the current research and trends in this area. The main applications of Cold Plasma for food industry could be grouped as food decontamination, food quality improvement, toxin degradation and surface modifications of packaging materials. Cold Plasma has proven to be effective for inactivation of various pathogens and spoilage organisms without adversely affecting the food quality. It has also shown the potential for significant degradation of mycotoxins and pesticides present in the agricultural produce. Current Plasma research is driven to analyze its effectiveness against various pathogens in different food products with a keen emphasis to gain insights on the inactivation mechanisms at a molecular level. Although, Cold Plasma technology has shown promising results, it requires further studies to understand the reactive gas chemistry, toxicological, ecological and economic impacts of this technology.
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In-package atmospheric pressure Cold Plasma treatment of cherry tomatoes
Journal of Bioscience and Bioengineering, 2014Co-Authors: N N Misra, Paula Bourke, Kevin M. Keener, Jean-paul Mosnier, Patrick J. CullenAbstract:Cold Plasma is increasingly under research for decontamination of foods, especially fresh fruits and vegetables. The effect of Cold Plasma on food quality, however, remains under researched. This study investigates the effects of Cold Plasma generated within a sealed package from a dielectric barrier discharge on the physical quality parameters and respiration rates of cherry tomatoes. Respiration rates and weight loss were monitored continuously, while other parameters are reported at the end of storage period. Differences among weight loss, pH and firmness for control and treated cherry tomatoes were insignificant towards the end of storage life. Changes in respiration rates and colour of tomatoes were recorded as a function of treatment, which were not drastic. The results implicate that Cold Plasma could be employed as a means for decontamination of cherry tomatoes while retaining product quality.
Paula Bourke - One of the best experts on this subject based on the ideXlab platform.
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the potential of Cold Plasma for safe and sustainable food production
Trends in Biotechnology, 2018Co-Authors: Paula Bourke, Dana Ziuzina, Daniela Boehm, P J Cullen, Kevin M. KeenerAbstract:Cold Plasma science and technology is increasingly investigated for translation to a plethora of issues in the agriculture and food sectors. The diversity of the mechanisms of action of Cold Plasma, and the flexibility as a standalone technology or one that can integrate with other technologies, provide a rich resource for driving innovative solutions. The emerging understanding of the longer-term role of Cold Plasma reactive species and follow-on effects across a range of systems will suggest how Cold Plasma may be optimally applied to biological systems in the agricultural and food sectors. Here we present the current status, emerging issues, regulatory context, and opportunities of Cold Plasma with respect to the broad stages of primary and secondary food production.
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In-package atmospheric pressure Cold Plasma treatment of cherry tomatoes
Journal of Bioscience and Bioengineering, 2014Co-Authors: N N Misra, Paula Bourke, Kevin M. Keener, Jean-paul Mosnier, Patrick J. CullenAbstract:Cold Plasma is increasingly under research for decontamination of foods, especially fresh fruits and vegetables. The effect of Cold Plasma on food quality, however, remains under researched. This study investigates the effects of Cold Plasma generated within a sealed package from a dielectric barrier discharge on the physical quality parameters and respiration rates of cherry tomatoes. Respiration rates and weight loss were monitored continuously, while other parameters are reported at the end of storage period. Differences among weight loss, pH and firmness for control and treated cherry tomatoes were insignificant towards the end of storage life. Changes in respiration rates and colour of tomatoes were recorded as a function of treatment, which were not drastic. The results implicate that Cold Plasma could be employed as a means for decontamination of cherry tomatoes while retaining product quality.
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Applications of Cold Plasma technology in food packaging
Trends in Food Science and Technology, 2014Co-Authors: Shashi Kumar Pankaj, C. Bueno-ferrer, Vladimir Milosavljevic, Paula Bourke, N N Misra, C P O'donnell, Kevin M. Keener, Peter J. CullenAbstract:Cold Plasma technology is an emerging, green process offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing adhesion and printability, it has recently emerged as a powerful tool for surface decontamination of both foodstuffs and food packaging materials. New trends aim to develop in-package decontamination, offering non-thermal treatment of foods post-packaging. This paper provides an overview of Cold Plasma theory, equipment and summarises recent advances in the modification of polymeric food packaging materials along with potential applications in the food industry. © 2013 Elsevier Ltd.
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applications of Cold Plasma technology in food packaging
Trends in Food Science and Technology, 2014Co-Authors: Shashi Kumar Pankaj, Vladimir Milosavljevic, Paula Bourke, N N Misra, Kevin M. Keener, Carmen Buenoferrer, Colm P Odonnell, P J CullenAbstract:Cold Plasma technology is an emerging, green process offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing adhesion and printability, it has recently emerged as a powerful tool for surface decontamination of both foodstuffs and food packaging materials. New trends aim to develop in-package decontamination, offering non-thermal treatment of foods post-packaging. This paper provides an overview of Cold Plasma theory, equipment and summarises recent advances in the modification of polymeric food packaging materials along with potential applications in the food industry.
P J Cullen - One of the best experts on this subject based on the ideXlab platform.
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the potential of Cold Plasma for safe and sustainable food production
Trends in Biotechnology, 2018Co-Authors: Paula Bourke, Dana Ziuzina, Daniela Boehm, P J Cullen, Kevin M. KeenerAbstract:Cold Plasma science and technology is increasingly investigated for translation to a plethora of issues in the agriculture and food sectors. The diversity of the mechanisms of action of Cold Plasma, and the flexibility as a standalone technology or one that can integrate with other technologies, provide a rich resource for driving innovative solutions. The emerging understanding of the longer-term role of Cold Plasma reactive species and follow-on effects across a range of systems will suggest how Cold Plasma may be optimally applied to biological systems in the agricultural and food sectors. Here we present the current status, emerging issues, regulatory context, and opportunities of Cold Plasma with respect to the broad stages of primary and secondary food production.
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applications of Cold Plasma technology in food packaging
Trends in Food Science and Technology, 2014Co-Authors: Shashi Kumar Pankaj, Vladimir Milosavljevic, Paula Bourke, N N Misra, Kevin M. Keener, Carmen Buenoferrer, Colm P Odonnell, P J CullenAbstract:Cold Plasma technology is an emerging, green process offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing adhesion and printability, it has recently emerged as a powerful tool for surface decontamination of both foodstuffs and food packaging materials. New trends aim to develop in-package decontamination, offering non-thermal treatment of foods post-packaging. This paper provides an overview of Cold Plasma theory, equipment and summarises recent advances in the modification of polymeric food packaging materials along with potential applications in the food industry.
Shashi Kumar Pankaj - One of the best experts on this subject based on the ideXlab platform.
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Cold Plasma Processing of Fruit Juices
Fruit Juices, 2017Co-Authors: Shashi Kumar Pankaj, Kevin M. KeenerAbstract:Abstract Cold Plasma is a novel technology that has shown potential for food decontamination, shelf life extension, and processing of heat-sensitive food products. The application of Cold Plasma in fruit juice processing is an innovative approach for safety and quality retention of fruit juices with potential commercial prospects. Cold Plasma has proven its efficacy in inactivating various pathogenic and spoilage organisms found in fruit juices. The simple design, low cost, easy scale-up, flexible configuration and environment-friendly nature of Cold Plasma offers unique advantages over traditional processing technologies. However, Cold Plasma food processing is still in its nascent form, and needs further research to assess its application on a wide range of fruit juices and optimization of process variables.
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Cold Plasma: background, applications and current trends
Current opinion in food science, 2017Co-Authors: Shashi Kumar Pankaj, Kevin M. KeenerAbstract:Cold Plasma technology offers several potential applications in the food and biomedical industries. This work aims at highlighting the potential applications of Cold Plasma in food industry highlighting the current research and trends in this area. The main applications of Cold Plasma for food industry could be grouped as food decontamination, food quality improvement, toxin degradation and surface modifications of packaging materials. Cold Plasma has proven to be effective for inactivation of various pathogens and spoilage organisms without adversely affecting the food quality. It has also shown the potential for significant degradation of mycotoxins and pesticides present in the agricultural produce. Current Plasma research is driven to analyze its effectiveness against various pathogens in different food products with a keen emphasis to gain insights on the inactivation mechanisms at a molecular level. Although, Cold Plasma technology has shown promising results, it requires further studies to understand the reactive gas chemistry, toxicological, ecological and economic impacts of this technology.
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Cold Plasma Applications in Food Packaging
Reference Module in Food Science, 2016Co-Authors: Shashi Kumar Pankaj, S. ThomasAbstract:Cold Plasma is a non-thermal technology which has been used, in the packaging industry for decades. The advances in Plasma science have created a multitude of applications for Cold Plasma, apart from surface modifications. The adverse effects of Plasma reactive species on microorganisms have facilitated its use for sterilization of air, water, food products, equipment and packaging materials. Cold Plasma is also beneficial in altering the polymerization of packaging materials for development of novel polymers with unique properties. The in-package processing has shown potential to be used as an alternative to conventional thermal food processing technologies.
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Chapter 12 – Cold Plasma Applications in Food Packaging
Cold Plasma in Food and Agriculture, 2016Co-Authors: Shashi Kumar Pankaj, S. ThomasAbstract:Plasma technology has been used for decades in the material science research for surface modifications. Cold Plasma is conventionally used for increasing the surface energy of polymers, enhancing their adhesion and printing properties. Within recent years, Cold Plasma has shown significant potential for other novel uses like surface deposition of bioactive compounds, antimicrobials, and barrier layers. In addition, Plasma-assisted sterilization of not only foods, but also packaging materials, is at the verge to commercialization. Keeping this in view, this chapter summarizes the advances in the applications of Cold Plasma for the packaging industry. The chapter lays emphasis on the traditional uses of Plasma, as well as discusses recent applications in the area of food packaging.
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Applications of Cold Plasma technology in food packaging
Trends in Food Science and Technology, 2014Co-Authors: Shashi Kumar Pankaj, C. Bueno-ferrer, Vladimir Milosavljevic, Paula Bourke, N N Misra, C P O'donnell, Kevin M. Keener, Peter J. CullenAbstract:Cold Plasma technology is an emerging, green process offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing adhesion and printability, it has recently emerged as a powerful tool for surface decontamination of both foodstuffs and food packaging materials. New trends aim to develop in-package decontamination, offering non-thermal treatment of foods post-packaging. This paper provides an overview of Cold Plasma theory, equipment and summarises recent advances in the modification of polymeric food packaging materials along with potential applications in the food industry. © 2013 Elsevier Ltd.